SLOW-COOKER PORK CHOP SUPPER

Slow-Cooker Pork Chop Supper image

Got 15 minutes? Start a slow-cooked supper of pork chops or pork loin and red potatoes in a creamy mushroom sauce. Sliced mushrooms and frozen sweet peas help speed things along.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 6

Number Of Ingredients 11

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Ingredients

6 pork loin or rib chops, 1/2 inch thick
6 medium red potatoes (about 1 1/2 lb), cut into eighths
1 can (10 3/4 oz) condensed cream of mushroom soup
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons dry white wine or chicken broth
1/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
3 tablespoons Gold Medal™ all-purpose flour
1 tablespoon diced pimientos (from 2-oz jar)
2 cups frozen sweet peas, rinsed, drained

Steps:

Heat 12-inch nonstick skillet over medium-high heat. Cook pork chops in skillet 2 to 4 minutes, turning once, until brown.
Spray 4- to 5-quart slow cooker with cooking spray. Place potatoes in cooker. In medium bowl, mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour. Spoon half of the soup mixture over potatoes. Place pork on potatoes; cover with remaining soup mixture.
Cover; cook on Low heat setting 6 to 7 hours.
Remove pork from cooker; keep warm. Stir pimientos and peas into cooker. Cover; cook on Low heat setting about 15 minutes longer or until peas are tender. Serve with pork.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fiber 5 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g